12 green Balmain Bugs (see notes)
200g oyster mushrooms, sliced
2 tablespoons peanut oil
2 bunches baby bok choy, washed and dried
Steamed jasmine rice, to serve

Ginger Marinade
¼ cup Stone’s green ginger wine (see notes)
1 tablespoon light soy sauce
1 teaspoon fish sauce
1 tablespoon finely grated ginger
1 teaspoon finely chopped garlic
1 teaspoon castor sugar
½ teaspoon freshly ground white pepper
1 tablespoon lemon zest

Make the Ginger Marinade: combine all ingredients and stir well to dissolve sugar.

Cut Bugs in half lengthways using a large sharp knife or Chinese cleaver; kitchen scissors can be useful to help cut through the last of the shell, especially on larger Bugs. Remove the digestive tract (grey thread) running down the middle of the tail meat and use a teaspoon to clean out the head cavity. Place Bugs in a large shallow bowl with mushrooms. Pour marinade over them and stir through. Cover and refrigerate for 30 minutes to 2 hours.

Heat a wok over medium heat. Add oil, then remove Bugs and mushrooms from the marinade and add to the wok, reserving the marinade. Stir gently until the Bug shells start to turn orange and the flesh is almost cooked through. Add bok choy and reserved marinade. Cook over a high heat for 2 minutes, stirring constantly.

Serve with steamed rice.